The Twisted Cork - Inspection Report

Inspection Information:

This facility was given a moderate hazard rating.
More information on hazard ratings.

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description
210	Food not thawed in an acceptable manner [s. 14(2)] Observation: (CORRECTED DURING INSPECTION) Frozen Meats such as chicken, pork and ribs were seen kept at room temperature in kitchen prep area. Operator stated that meats will be used in the next two hours and therefore they were thawing outside in the room temperature at ~20°C. Improper thawing may create an environment for bacteria to thrive and potentially produce harmful toxins. Corrective Action: The operator moved all the frozen meats that were still below 4°C into the walk-in cooler. The operator to instruct employees to use either the running water technique or a functional refrigerator to thaw frozen foods and to ensure they use the appropriate thawing techniques.
301	Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Wiping cloths used for wiping food contact surfaces were not stored in sanitizing solutions in the kitchen area. There were no sanitizer buckets observed to be used for storing wiping cloths. Wiping cloths, especially when moist, can become breeding grounds for disease-causing microorganisms that could be transferred to food contact surfaces if they are not kept in an adequate sanitizing solution. Corrective Action: Ensure wiping cloths are stored in an adequate sanitizing solution when not in use. The sanitizing solution should be changed as often as necessary (preferably every 2 hours) to maintain the recommended concentration residual for the sanitizer.